JPH09212A - Favorite food having multilayered structure and its production - Google Patents

Abstract

PURPOSE: To obtain a favorite food remarkably excellent in taste, flavor and appearance, compared with that of a conventional food. CONSTITUTION: Fish meat sheets 3, 3 are attached through tasteless, odorless and edible adhesive layers 2, 2 and consisting essentially of a protein or a protein containing an enzyme or natural polysaccharides onto both faces of a cheese layer 1 and water content of the resultant food material is controlled to about 40-44% and cut into a prescribed shape to provide the objective multilayered favorite food.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food material formed by laminating a fish meat sheet processed mainly from fish meat or the like and cheese with an adhesive, and heating and pressing the food material. And a method for producing the same.

[0002]

2. Description of the Related Art As a food material that mimics the taste and taste of fish, which is commonly called delicacy, fish meat is mixed with starch, seasonings and the like, kneaded into a thin plate and dried by heating. The preferred food having a multi-layered structure in which the fish sheet and the cheese obtained in this way are laminated in layers is enjoyed. To produce such foods, cheese is sandwiched between fish meat sheets and heated under pressure, or an adhesive mixture of sorbit solution and natural polysaccharide aqueous solution is interposed between the fish meat sheets and cheese, respectively. However, the former method is one in which cheese cannot be melted into a product because it is heated under pressure at a high temperature, and the latter method is a sticky method consisting of polysaccharides (carbohydrates). Since there are layers, there is a drawback that the taste of cheese is impaired.

A manufacturing method which solves the above-mentioned drawbacks of conventional products is disclosed in Japanese Patent Publication No. 13340/1989. According to the constitution of the invention, cheese is sandwiched between fish meat sheets to form a food / food material, and the food / food material has a surface temperature of about 80 to 10
It is a method in which it is sandwiched between roaster plates at 0 ° C., heated for about 2 minutes, then cooled until the water content of the food material reaches about 33 to 38%, and then cut into a predetermined shape. In this method, the cheese is heated and melted only on the upper and lower surfaces in contact with the fish meat sheet, penetrates into the uneven surface of the fish meat sheet, and adheres as it cools.

[0004]

[Patent Document 1] Japanese Patent Publication No. 1-133
In the production method disclosed in Japanese Patent Publication No. 40, the adhesive layer does not exist between the fish meat sheet and the cheese layer, and the heating temperature is a relatively low temperature that melts the cheese surface. Although the disadvantage that the cheese of the conventional products before the disclosure by the publication was melted is solved, the roaster plate having a surface temperature of about 80 to 100 ° C. is about 2 to about 2.
It is transferred and heated for the purpose of melting the surface of the cheese for 3 minutes, and at the time of sticking the two layers, it is necessary to heat the surface of the fish meat sheet to at least the temperature (about 90 ° C.) at which the cheese melts. At this time, it is explained that the product temperature of cheese becomes 70 to 75 ° C.

In general, it is preferable that the temperature and taste of food are as low as possible when reheated. Processed cheese is a heat-processed cheese, so natural cheese is crushed and blended, and emulsified by heating at a temperature of 70 to 120 ° C, and the fish meat sheet is produced in a step before being dried into a thin plate. It is baked at 120 ° C or higher. Therefore, the adhesion of the cheese and the fish meat sheet by heating has a drawback that the taste and taste are deteriorated due to reheating and the fish meat sheet becomes hard.

[0006] The invention of Japanese Patent Publication No. 13340/1989 describes an embodiment using the raw material of cod fish. Since the fish meat sheet of the product on the market is whiter than the color of cheese and has a milky white color, fading due to heating during reheating is physically visible but not visible to the naked eye. However, when salmon ground meat is used as a raw material as in the present invention, the salmon's pigment and the natural coloring agent (for example, red koji, carotenoid) or synthetic coloring agent require a melting temperature of cheese of 90 ° C. In this case, the temperature of the fish meat sheet becomes 95 to 100 ° C., and it is unavoidable that the dyes and colorants are discolored by heating.

The next problem is the problem that water moves from the cheese layer 1 to the fish meat sheet 3. With respect to this point, regarding the commercially available products obtained by the conventional method disclosed in the above-mentioned publication, the transferred amount is the moisture content (hereinafter abbreviated as moisture content rate) of the products which have been 20 to 54 days after production. As a result of the investigation using as a parameter, the water content of the whole food material is 38.3% to 39.4%, and the average value is 3
8.7%, the moisture content of the fish sheet is 43.2% ~ 46.
6%, the average value is 44.7%, the moisture content of only the cheese layer is 35.0% to 36.4%, the average value is 35.7%.
Met.

According to an overview of the distribution of the measurement results, it seems that the correlation between the elapsed time after the production and the moisture content is not found in the product which has been produced for 20 days or more after the production.
From the above survey results, heating for adhesion of fish meat sheet and cheese, the moisture content of cheese before pressurization was higher than that of fish meat, after heating and pressurization, as described above, cheese It was revealed that the water content of the cheese was transferred to the fish meat sheet, and the water content of the cheese was lower than that of the fish meat. Moisture transfer from cheese to fish meat impairs the flavor of cheese, accelerates aging, and increases the water content of the fish sheet, there is a major drawback that there is concern about preservability from the aspect of microbial growth. I also knew that there was.

Further, in the present invention, when the migration of water is observed from the raw material of salmon surimi with pigment and the coloring agent is used for this, when water starts to migrate from cheese to the fish meat sheet, I could understand the phenomenon that the pigment of the fish meat sheet was transferred to the cheese. Further, as a result of research on the problem of color transfer, it was confirmed that the greater the difference in water content between the cheese and the fish meat sheet, the more color transfer. This is a major drawback that significantly reduces the value of the product. As for the commercially available cheese cod, the color of the fish meat sheet happens to be milky white, so it seems that color transfer to the cheese has not occurred, but this is also the same as the color of the reheated fish sheet fading as described above. It seems that the phenomenon of migration has occurred but it cannot be observed.

With respect to the above-mentioned problems, the present inventor has an idea of mixing water and the auxiliary material having both water repellency and weight-increasing property into the fish meat sheet and kneading the water migration between the cheese sheet and the fish meat sheet. I went there and got good results. About the auxiliary materials to be mixed, it is tasteless, odorless, white to pale yellow, and cereals, provided that it is inexpensive.
Regarding potatoes and starches, seeds, beans, etc., the moisture content of the cheese layer and fish meat sheet was measured before processing and after heating and pressurization. It was discovered that there is little variation in water content before and after heating and pressurization, and there are substances that do not impair the flavor of cheese layers and fish meat sheets.

That is, it is a frozen tofu, which is a processed product utilizing soybeans. Soy protein in tofu is concentrated by freezing,
It has a unique sea-surface structure mainly due to insolubilization by S—S bonds, and since it has high water repellency, it seems that water transfer is blocked, and as a result, color transfer is also stopped. Next to frozen tofu, it was discovered that tofu okara in a similar soybean-based processed product has the property of preventing water migration.

The experimental results for a representative example that obtained good results are as follows.

[Table 1]

[Table 2]

[Table 3] Shown in The numerical value is the water content, and the unit is%. Also,
The data after heating and pressurizing are the values after the cheese layer and the fish meat sheet were superposed and left in a thermostat at 30 ° C. for 24 hours from heating and pressurization.

[0013]

[Table 1]

[0014]

[Table 2]

[0015]

[Table 3]

According to the above experiment, cheese layer 1 and fish meat sheet 3
In order to obtain a multi-layered favorite food made from and, the fish sheet 3 is kneaded with powdered frozen tofu or a mixture of powdered frozen tofu and dried powder of tofu (for example, a mixing ratio of 50:50). Even after being left at 30 ° C. for 24 hours after warm pressurization, the water content of each layer is little different from that before warm pressurization.
Therefore, the deterioration of the flavor accompanying the processing is not felt, and the moisture content of the cheese layer 1 before heating and pressurization is 45%, the moisture content of the fish meat sheet 3 is 40 to 45%, that is, the moisture content of both is almost the same. By controlling so as to be equal, the total water content after heating and pressurization is in the range of 40 to 45%, and if this value is maintained, each layer retains its own flavor as described above, and further It was also found that there is no problem with respect to the storability of the sheet 3 due to excessive moisture.

Further, as described above, there is little difference between the water content of the cheese layer 1 and the water content of the fish meat sheet 3 before and after heating and pressurization, which means that the transfer of water between the two layers is extremely small. This means that even if colored fish meat such as salmon is used as the raw material of the fish meat sheet 3, the color thereof does not transfer to the cheese layer 1 to cause discoloration. No discoloration due to dye migration was observed in the prototype obtained in the above experiment.

In view of the above experimental results, the present invention has reviewed the constitution of the above-mentioned prior art invention and provided an improved adhesive layer for separating two layers while adhering them, and at the same time, processing material using soybean in the fish meat layer. By mixing with the conventional example, it is possible to improve the drawbacks such as the drying of the cheese which the conventional example has, the decay of the fish sheet, and the like, and to provide a shelf-stable, taste-favored, multi-layered structure favorite food. To do.

[0019]

The structure of a multi-layered preference food according to the present invention for achieving the above object will be described with reference to FIGS. 1 to 3 corresponding to the present invention. On one or both sides of the cheese layer 1 of appropriate thickness, tasteless,
It is odorless, edible, and uses protein surimi as a main material through adhesive layers 2 and 2 made of an adhesive containing protein or protein containing an enzyme or natural polysaccharide as a main component, Food material A formed by sticking the kneaded fish meat sheet 3 to which soybeans or processed products using soybeans, egg white, salt, seasonings are added as auxiliary materials, and heated and pressed at a temperature lower than the melting temperature of cheese, The cheese layer 1 and the fish meat sheet 3 are adhered to each other, and the food material A having a multilayer structure in which the water content of the food material A is maintained at about 40 to 44% is cut into a predetermined shape and is hermetically sealed. It is a featured multi-layered preference food.

The second aspect of the present invention is to form a thin plate-like product by kneading a fish meat as a main material with soybeans or a processed product using soybeans as an auxiliary material, egg white, salt and a seasoning, and kneading the mixture. And heating and then drying with a warm air dryer to obtain a fish meat sheet 3, and one or both sides of the fish meat sheet 3 is tasteless, odorless, and edible and contains a protein or a protein containing an enzyme, or The step of adhering and forming the adhesive layers 2, 2 made of an adhesive containing a natural polysaccharide as a main component, and the fish meat sheet 3 adheringly formed on one side or both sides of the cheese layer 1 made of sliced cheese. Forming a food material A by abutting through the layer 2, and the food material A
Sandwiched between roaster plates 4, 4 heated to a low temperature of about 80 to 85 ° C. or below that is heated to a temperature lower than the melting temperature of cheese, or a hot roll heated to a similar temperature. 10 and 10 are heated and pressed to bond the cheese layer 1 and the fish meat sheet 3 to each other, the step of cooling the laminated food material A obtained in the bonding step, and the cooled food material A. A step of cutting to a predetermined size,
A process for producing a multi-layered preference food, comprising the step of packaging the cut food material A together with an oxygen scavenger in an airtight bag.

A third aspect of the present invention is the multilayer structured food according to the first aspect of the present invention, wherein the soybean or the processed product utilizing soybean as the auxiliary material of the fish meat sheet 3 is powdered frozen tofu or powdered frozen tofu. The multilayer structured food according to claim 1, which is a mixture of tofu and dry powder of tofu.

A fourth invention is the multi-layered structure food according to the first or third invention, wherein the adhesive layers 2, 2 are provided.
Is a protein powder purified from soybean protein, or 60 to 90
Prolamin-based protein soluble in ethanol with hydrous%, or sodium caseinate alone, or a mixture of transglutaminase enzyme and sodium caseinate, or maltotriose obtained by culturing black yeast is regularly α-1.6.
The multilayer structured food according to claim 1 or 3, which is composed of an adhesive containing a bound natural polysaccharide as a main component.

The fifth aspect of the present invention comprises a cheese layer 1 having an appropriate thickness, on one or both sides, which is tasteless, odorless, edible, and contains a protein, a protein containing an enzyme, or a natural polysaccharide as a main component. The fish meat sheet 3 which is mainly composed of fish meat paste and soybean or processed soybean product, egg white, salt and seasoning as auxiliary materials is pasted through the adhesive layers 2 and 2 made of the adhesive To form the food material A, heat and pressurize the food material A at a temperature lower than the melting temperature of cheese, and the moisture content of the food material A to which the cheese layer 1 and the fish meat sheet 3 are bonded is about The food material A having a multilayer structure is characterized in that the food material A having a multilayer structure is cut into a predetermined shape while being kept at 40 to 44% and hermetically sealed.

A sixth aspect of the present invention is the method for producing a multi-layered structured food according to the second aspect of the present invention, wherein the main ingredient is ground fish meat and soybean or a soybean-utilized processed ingredient as an auxiliary material. , A mixture of egg white, salt, and a seasoning, which was kneaded, was formed into a thin plate by a roll forming machine, heated, and then dried with a warm air dryer. It holds at 45%, It is a manufacturing method of the multi-layered structure preference food of Claim 2 characterized by the above-mentioned.

A seventh aspect of the present invention is the method for producing a multi-layered structured food according to the second aspect of the present invention, wherein the main ingredient is surimi of fish meat, and soybeans or processed soybean products, egg white, salt, and seasonings as auxiliary substances. One or both sides of the fish meat sheet 3 obtained by forming a kneaded product in the form of a thin plate with a roll forming machine, heating it, and then drying it with a warm air dryer are tasteless, odorless, and
An adhesive which is edible and contains protein or a protein containing an enzyme or a natural polysaccharide as a main component is applied to form the adhesive layers 2 and 2, and the adhesive layers 2 and 2 are formed. Through,
Heat to a low temperature of about 80 to 85 ° C., which is in contact with one or both sides of the cheese layer 1 made of sliced cheese, and the adhesive layers 2 and 2 are heated and activated to a temperature lower than the melting temperature of cheese. Heat rolls 10, which are sandwiched between the roaster plates 4, 4 or are heated to the same temperature.
The mixture is heated and pressed through 10 to bond the cheese layer 1 and the fish meat sheet 3, and the food material A having a laminated structure obtained in the bonding step is cooled to maintain the water content at about 40 to 44%. 3. The multi-layered preference food according to claim 2, wherein the food material A is cut into a predetermined size, and the cut food material A is packaged together with an oxygen scavenger in an airtight bag. Is a manufacturing method.

[0026]

With the above-mentioned structure, the present invention has the following features in operation and effect. Since the adhesive layer 2 has a low melting point (about 90 ° C.), it is not melted by heat generated during processing, and the fish meat sheet 3 and the cheese layer 1 are not deteriorated. Moreover, since the component of the adhesive layer 2 is a substance consisting of a natural protein extract or a protein containing an enzyme or a natural polysaccharide, it is physiologically harmless and tasteless and odorless, and is important as a taste food such as taste and aroma. It doesn't interfere with other properties.

In another embodiment of the present invention, when the adhesive layer 2 is composed of an adhesive containing a prolamin-based protein soluble in 60 to 90% of water-containing ethanol as a main component. Since it forms an adhesive film in a short time after application, it can be processed at room temperature and has no thermal effect on food materials.

Moisture transfer between the fish meat sheet 3 and the cheese layer 1 after processing and water repellency of powdered frozen tofu mixed with the fish meat sheet 3 or a mixture of powdered frozen tofu and dry powder of tofu okara. It has a low water content and a moderate water content for both the fish meat sheet and the cheese layer, and retains a good flavor.

Since the migration of water between the fish meat sheet 3 and the cheese layer 1 is small and the pigment of the fish meat also migrates little, the cheese layer 1 is not discolored and the commercial value is not lowered. Further, as described above, keeping the water content of the fish meat sheet 3 at 40 to 45% prevents the cheese from drying and suppresses the deterioration, and also suppresses the decay of the fish meat sheet and causes the deterioration. Therefore, there is an effect that the shelf life can be maintained for a long period of time.

[0030]

EXAMPLES The constitutions of the first to seventh inventions of the present invention will be described below.

As described in detail in [Means for Solving the Problems], further typical embodiments will be described with reference to the drawings. 1 to 4 are views showing an embodiment of the invention of the present application, FIG. 1 is a sectional view showing the constitution of a favorite food of the present application, and FIGS. 2 to 4 are process explanatory diagrams showing an outline of a manufacturing method. Is. FIG. 5 is a cross-sectional view of a modified example of the multi-layered preference food of the present invention.

FIG. 1 is a sectional view showing the basic constitution of the invention described in claim 1 as the first invention, and 1 is a cheese layer having a length of about 110 mm, a width of about 200 mm and a thickness of 5 mm.
Is sliced into.

3 is a fish meat sheet serving as a surface layer, and powdered frozen tofu, egg white, salt, seasoning, and salmon ground meat are prepared by a conventional method.
A colorant is added and mixed, and the kneaded product is formed into a thin plate having a thickness of about 3 mm by a rolling forming machine and heated, and the length is about 1 mm.
After cutting it into a rectangle with a width of 10 mm and a width of 200 mm,
It was obtained by drying with a warm air dryer to a water content of 40 to 45% and a thickness of 1 to 1.3 mm.

As a modified example of the first aspect of the present invention, the multi-layered structured food according to claim 3 as the third aspect of the present invention is powdered frozen tofu or powder instead of soybeans or processed products utilizing soybeans used as an auxiliary material. It uses a mixture of frozen tofu and dry powder of tofu.

Reference numeral 2 in FIG. 1 is an adhesive layer for adhering the cheese layer 1 and the fish meat sheet 3 to each other. In the first aspect of the present invention, a protein or protein containing an enzyme, an adhesive of natural polysaccharides, a fourth In the invention, a soybean protein powder, a transglutaminase enzyme, and an enzyme protein consisting of sodium caseinate as a main component are tasteless, odorless and edible adhesives, and are 20 to 3
Apply as a 0% aqueous solution to one side of the fish meat sheet 3,
Next, the adhesive coating surface of the fish meat sheet 3 is brought into close contact with both surfaces of the cheese layer 1, and both are simultaneously heated under pressure by a press roaster machine 6 as shown in FIG.

The purpose of this heating under pressure is to heat and soften the inflexible fish meat sheet that has been dried to about 40 to 45%, and to enhance the adhesion effect of the aqueous adhesive solution. As an example, FIG. 3 uses a conveyor device 9 to apply an adhesive to the surface of the fish meat sheet 3 by spraying 7,
The state where the ducts 8 and 8 are drying and cooling is shown.

In the press roaster machine 6 shown in FIG. 2, the roaster plate 4 having a surface temperature of 70 to 80 ° C. is circulated and driven by the chain structure by the heating source 5, and the food material of the present favorite food. Is the roaster plate 4
It is heated and pressed for about 8 to 10 minutes while being sandwiched between. During this time, the cheese layer 1 is not melted by receiving an appropriate pressure, and a stronger adhesion effect can be obtained by the adhesive layer.

Thereafter, the heated and pressurized food material is placed on a cool air dryer or a cooling shelf and cooled to room temperature to obtain the food material A having a layered laminated structure shown in FIG.
At this time, the water content of the food material A is in the range of about 40 to 44%.

Next, the length is about 110 mm and the width is about 200 m.
The food material A, which has a rectangular shape of m, is about 3 to 5 mm wide and 110 m long using a cutting machine having a known structure.
It is cut into a long and narrow rod of m, and put in a synthetic resin bag that has a trademark, product name, features, etc. printed with a material with low air permeability that is commonly used in food related fields, and put an oxygen scavenger in it. The product is sealed and sealed.

The fourth invention described in claim 4 of the present invention will be described. In the fourth invention, the material of the adhesive layer 2 of the first invention is different.

The adhesive of the present invention is characterized in that it contains 60 to 90% of the adhesive 2 described in the first invention as a main component of prolamin-based protein soluble in ethanol containing water. This protein is mainly extracted from corn protein. The manufacturing method is as follows: Dissolve 6 to 10 parts of prolamin-based protein powder in 100 parts of 80% hydrous ethanol, apply this to one side of the fish meat sheet 3 at least once, and then warm air at 30 to 40 ° C. Dry with a dryer for about 10 to 15 minutes until the coated surface is free of stickiness. When the conveyor device 9 is used, a hot air source is arranged in the ducts 8 and 8 so that hot air is blown from the ducts 8 and 8 as a hot air dryer.

Besides the above-mentioned prolamin adhesives, or a mixture of sodium caseinate, transglutaminase enzyme and sodium gasein exhibits an excellent adhesive effect.

In the subsequent steps, the adhesive coating surface of the fish meat sheet 3 is brought into close contact with both surfaces of the cheese layer 1 in the same manner as in the first aspect of the present invention, and the press roaster machine 6 shown in FIG. It was obtained at the same time. Subsequent cutting, packaging and the like are also obtained by the same steps as in the first invention.

Regarding the fourth invention, the powdery soybean protein purified and separated into powder form among the adhesives described in the fourth invention of the adhesive layer of the present invention is cleaved when kneaded by a cutter. The reactive groups are exposed, water is adsorbed and the viscosity is increased, and dispersed between tissues of meat protein such as fish meat to form a network structure,
Gels by heating and cooling. In the present invention, 4.5 to 5 times the amount of water is added to the soybean protein powder to hydrate with a silent cutter.

This aqueous solution is applied to one surface of the fish meat sheet 3 and dried in a hot air dryer at 30 to 40 ° C. for about 10 to 15 minutes until the coated surface becomes solid. Subsequent steps are
The heating, pressurization, cutting, and packaging are the same as those in the first invention, but the surface temperature of the roaster plate 4 of the press roaster 6 is adjusted to 80 to 85 ° C., and the adhesive is applied when heated for 8 to 10 minutes. The agent layer 2 has a gelling temperature of about 80 ° C.
At this time, since the melting temperature of cheese is 90 ° C., the cheese layer 1 is not melted and deformed by this heating process.

FIG. 4 shows a state in which the cheese layer 1 and the fish meat sheet 3 are bonded by the heat roll 10 instead of the roaster plate 4. Since a plurality of stages of the conveyor device 9 as shown in FIG. 3 are combined with this means, the drying step, the cooling step to room temperature, the cutting step, the packaging step and the like can be continuously performed, so that the production efficiency can be increased. .

There are adhesives that can be used other than those described as the representative material of the fourth invention as the adhesive for the multilayer structured food of the present invention. For example, an adhesive containing actomyosin extracted from fish meat protein as a main component, or maltotriose obtained by culturing black yeast, which is included in the fourth invention, is a natural poly-adhesive product in which α-1.6 is regularly bound. The preferred food having a multilayer structure of the present invention can be obtained by carrying out the same method as in the first aspect of the invention, using an adhesive containing saccharides as a main component.

FIG. 5 shows a modified example of the present invention in which various different raw materials are used to increase the number of layers.
It goes without saying that the manufacturing method of this modification is also included in the scope of the second invention.

A second aspect of the present invention is a new and basic method for producing a multi-layered food of preference, which is the first step of producing the fish meat sheet 3 and the adhesive layer 2 on the fish meat sheet 3. , 2 is attached, and the fish meat sheet 3 is attached to one or both sides of the sliced cheese layer 1 to prepare the food material A.
And the food material A of about 80-85.
Manufacture of multi-layered structured food comprising a fourth step of heating and pressurizing at a low temperature of ℃, a fifth step of cooling the food material A, a sixth step of cutting it, and a seventh step of the final packaging step. Is the way. That is, in the fourth step, the point of heating at a temperature lower than the melting temperature of cheese is not high temperature,
A feature of the present invention, when heated at an excessively high temperature,
This is because the cheese melts and penetrates into the tissues of the adhesive layer 2 and the fish meat sheet 3 to be deteriorated, and the fish meat sheet 3 dries and loses its flexibility.

More specifically, to the ground meat of fish meat as the main ingredient, soybean or a processed product using soybean as the auxiliary material,
A first step of obtaining a fish meat sheet 3 by forming a kneaded product obtained by adding egg white, salt, and a seasoning to a thin plate by a roll forming machine, and then heating and drying with a warm air dryer, and one side of the fish meat sheet 3. Alternatively, adhesive layers 2 and 2 made of an adhesive which is tasteless, odorless, and edible on both sides, and which contains protein or protein containing enzyme or natural polysaccharide as a main component.
And a third step of forming the food material A by abutting the fish meat sheet 3 adhered and formed on one or both sides of the cheese layer 1 made of sliced cheese via the adhesive layer 2 And the food material A is heated to a temperature lower than the melting temperature of cheese to be activated by about 80 to 85.
A heat roll 1 that is sandwiched between roaster plates 4 and 4 that are heated to a low temperature of ℃ or less, or that is heated to a similar temperature.
A fourth bonding step of bonding the cheese layer 1 and the fish meat sheet 3 by heating and pressing through 0 and 10 and a fifth step of cooling the laminated food material A obtained in the bonding step, and cooling. The sixth step of cutting the food material A into a predetermined size, and the seventh step of packaging the cut food material A together with an oxygen scavenger in an airtight bag. It is a modification of the method for producing a multi-layered structure preferred food.

The fifth invention is a multi-layered structure favorite food according to claim 5, which is manufactured by the following raw materials and processing steps. On one or both sides of the fish meat sheet 3 obtained by kneading the ground meat of fish meat as the main material and adding soybeans or processed soybean products, egg white, salt, and seasonings as auxiliary materials, tasteless,
It is odorless, edible, and has adhesive layers 2 and 2 made of an adhesive containing protein or protein containing an enzyme or natural polysaccharide as a main component, and the fish meat sheet 3 and an appropriate thickness. Food material A in which the cheese layer 1 of Sasa is superposed and adhered is heated and pressed at a temperature lower than the melting temperature of cheese, and the food material A is cooled to have a moisture content of about 40 to
It is a multi-layered preference food obtained by holding at 44%, cutting into a predetermined shape, and hermetically packaging.

The feature of the fifth invention resides in that the water content of the entire food material A is maintained at about 40 to 44% in the step of cooling the food material A having a laminated structure. This is for maintaining the umami of the fish meat without impairing the flexibility of the fish meat sheet 3.

According to a sixth aspect of the present invention, there is provided another embodiment of the method for producing a multi-layered structured food according to the second aspect of the present invention, wherein the fourth step is performed at a low temperature of about 80 to 85 ° C. or lower. By the process of heating and pressurizing with a heating machine (roaster plate or hot roll), the moisture content of the obtained fish meat sheet 3 is about 40.
The method for producing a multi-layered structure-preferred food according to the second aspect of the invention is characterized in that the food is retained at about 45%. That is, as described above, in the fourth step, when heated at an excessively high temperature, the surface of the cheese dissolves, penetrates into the tissues of the adhesive layer 2 and the fish meat sheet 3, and avoids deterioration, This is because the fish meat sheet 3 obtained in the fourth step prevents water from evaporating due to a high temperature and retains about 40 to 45% of water necessary for quality preservation of the fish meat sheet 3.

That is, in the method for producing a multi-layered structure-preferred food as claimed in claim 2, soybeans or soybean-utilized products, egg whites, salt, seasonings as auxiliary materials are added to the ground fish meat as the main ingredients. The water content of the fish meat sheet 3 obtained in the step of forming a thin plate with a roll forming machine into a thin plate, heating and drying with a warm air dryer is about 40 to 4
It is a manufacturing method characterized by holding at 5%.

The seventh invention is another embodiment of the method for producing a multi-layered structured food according to the second invention, wherein the food material A in the fourth step is heated and activated to a temperature lower than the melting temperature of cheese. The cheese layer is sandwiched between roaster plates 4 and 4 which are heated to a low temperature of about 80 to 85 ° C. or lower, or is heated and pressed through between heat rolls 10 and 10 which are heated to the same temperature. By the bonding step of bonding 1 and the fish meat sheet 3 and the fifth step of cooling the food material A, the water content of the entire food material A is maintained at about 40 to 44%,
The transfer of water and the transfer of color between the cheese layer 1 and the fish meat sheet 3 can be completely prevented, and the product can maintain a constant delicious umami quality for a long period of time because it can be sealed with the water content as it is. .

More specifically, the main ingredient is ground fish meat,
Fish sheet 3 obtained by adding soybeans or processed products using soybeans, egg white, salt and seasonings as auxiliary materials and kneading the mixture to form a thin plate with a rolling forming machine, heating and drying with a warm air dryer 3
An adhesive layer 2, which is tasteless, odorless, edible, and has a protein or protein containing an enzyme or a natural polysaccharide as a main component, is applied to one or both sides of the adhesive layer 2,
2 is formed, and the adhesive layer 2, 2 is abutted on one side or both sides of the cheese layer 1 made of sliced cheese,
The adhesive layers 2, 2 are sandwiched by roaster plates 4, 4 heated to a low temperature of about 80 to 85 ° C. or lower so as to be heated and activated to a temperature lower than the melting temperature of cheese, or at the same temperature. The cheese layer 1 and the fish meat sheet 3 are bonded to each other by heating and pressing through the heated rolls 10 and 10 which are heated,
The laminated food material A obtained in the adhering step is cooled to maintain the water content at about 40 to 44%, and then the food material A is cut into a predetermined size to obtain the cut food material A. The method for producing a multi-layered structured food according to claim 2, wherein the food is packaged in an airtight bag together with an oxygen scavenger.

Although the examples considered to be typical of the present invention have been described above, the present invention is not necessarily limited to the structures of these examples, and has the above-mentioned constitutional requirements referred to in the present invention, and The object of the present invention can be achieved and appropriately modified within the scope of the following effects.

[0057]

EFFECTS OF THE INVENTION Since the adhesive layer has a low melting point, the raw materials such as the fish meat sheet and the cheese layer are not deteriorated by the heat generated during processing.

Since the component of the adhesive layer is a natural protein or a substance extracted from the protein, or a natural polysaccharide obtained from cultured yeast, it is physiologically harmless, tasteless and odorless, and has a pleasant taste. , It does not interfere with important properties such as fragrances as a favorite food.

Particularly, in the embodiment of the fourth invention, in which the adhesive layers 2 and 2 are composed of an adhesive containing a prolamin-based protein soluble in 60 to 90% of water-containing ethanol as a main component, the adhesive layer 2 and Since it forms an adhesive coating, it can be processed at room temperature and does not have a thermal effect on the food materials of other layers.

Due to the water repellency of the powdered frozen tofu mixed in the fish meat sheet 3 or the mixture of the powdered frozen tofu and the dried powder of tofu okara, the water transfer between the fish meat sheet 3 and the cheese layer 1 after the processing is Low, showing an appropriate water content for both fish sheet and cheese layer,
It retains a good flavor.

Due to the small migration of water between the two layers,
Even when colored fish meat such as salmon is used, there is little migration of pigment in the fish meat, so the product value is not reduced.

Due to the various effects described above, it is possible to expect an excellent effect that it is possible to obtain a palatable food excellent in taste, aroma, appearance and storability as compared with the conventional ones. is there.

[Brief description of drawings]

FIG. 1 is a partial cross-sectional perspective view showing the structure of a multi-layered preference food according to an embodiment of the present invention.

FIG. 2 is a schematic diagram of a main part of a press roaster machine used for manufacturing of an example.

FIG. 3: Coating, drying, which can also be used to manufacture the examples
It is a schematic diagram of equipment which suggests a cooling process.

FIG. 4 is a schematic view showing a state of hot thermocompression bonding using a heat roller instead of a press roaster machine.

FIG. 5 is a perspective view of a modified example of the embodiment of the present invention.

[Explanation of symbols]

 1 Cheese Layer 2 Adhesive Layer 3 Fish Meat Sheet 4 Roaster Plate 5 Heat Source 6 Press Roaster Machine 7 Spray 8 Duct 9 Conveyor Device

Claims (7)

[Claims] 1. A cheese layer (1) having an appropriate thickness, on one or both sides of which is a tasteless, odorless, edible, protein or protein containing an enzyme, or a natural polysaccharide as a main component. Through the adhesive layers (2) and (2) consisting of adhesives, the main material is surimi of fish meat, soybeans or processed products using soybeans, egg white,
Fish meat sheet kneaded with salt and seasonings as auxiliary materials
The food material (A) formed by sticking (3) is heated and pressed at a temperature lower than the melting temperature of cheese to give the cheese layer (1).
And a fish meat sheet (3) are adhered to each other, and the water content of the food material (A) is kept at about 40 to 44%.
A multi-layered preference food characterized in that (A) is cut into a predetermined shape and hermetically sealed. 2. A fish meat as a main material, soybeans or processed products using soybeans as an auxiliary material, egg white, salt, and a seasoning which are kneaded and formed into a thin plate by a rolling molding machine and heated. A step of obtaining a fish meat sheet (3) by drying with a post-warm air dryer, and tasteless on one or both sides of the fish meat sheet (3),
A step of adhering and forming an adhesive layer (2), (2) which is odorless and edible, and which is composed of an adhesive mainly composed of protein or protein containing enzyme, or natural polysaccharides, and slices Forming a food material (A) by abutting the fish meat sheet (3) adhered and formed on one or both sides of a cheese layer (1) made of the above-mentioned cheese via the adhesive layer (2); The material (A) is sandwiched between roaster plates (4) and (4) which are heated to a temperature lower than about 80 to 85 ° C. so that they are activated by heating to a temperature lower than the melting temperature of cheese, or the same degree. Adhesion step of adhering the cheese layer (1) and the fish meat sheet (3) by applying heat and pressure through the heat rolls (10), (10) heated to the temperature, and the laminated structure obtained in the adhering step The step of cooling the food material (A), the step of cutting the cooled food material (A) to a predetermined size, and the step of cutting Food material manufacturing method for a multilayer structure preference food which the (A) and a step of packaging in airtight bags together with a deoxygenating agent. 3. The soybean or a processed product utilizing soybean as the auxiliary material of the fish meat sheet (3) according to claim 1, is powdered frozen tofu, or a mixture of powdered frozen tofu and dry powder of tofu. 1. The multilayer structured food according to 1. 4. The multi-layered structured food according to claim 1 or 3, wherein the adhesive layers (2) and (2) are protein powders purified from soybean protein or 60 to 90% hydrous ethanol. Soluble prolamin protein, sodium caseinate alone, or a mixture of transglutaminase enzyme and sodium caseinate, or maltotriose obtained by culturing black yeast was a natural polymorph of α-1.6 bound in a regular manner. The multi-layered structured food according to claim 1 or 3, which is composed of an adhesive containing saccharide as a main component. 5. A cheese layer (1) having an appropriate thickness, on one or both sides thereof, which is tasteless, odorless, edible, and has a protein or protein containing an enzyme or a natural polysaccharide as a main component. Through the adhesive layers (2) and (2) consisting of adhesives, the main material is surimi of fish meat, soybeans or processed products using soybeans, egg white,
Fish meat sheet kneaded with salt and seasonings as auxiliary materials
(3) is attached to form the food material (A), and the food material (A)
The food material (A) having a water content of about 40 to 44 is heated and pressed at a temperature lower than the melting temperature of cheese.
%, The food material (A) having a multilayer structure in which the cheese layer (1) and the fish meat sheet (3) are adhered is cut into a predetermined shape and hermetically packaged. Production method. 6. The method for producing a multi-layered structured food according to claim 2, wherein the ground meat of fish meat is used as the main ingredient,
Soybeans or processed products using soybeans as an auxiliary material, egg white, salt,
The moisture content of the fish meat sheet (3) obtained by the process of adding a seasoning and kneading it into a thin plate using a rolling forming machine and drying it with a warm air dryer after heating is kept at about 40 to 45%. The method for producing a multi-layered structure favorite food according to claim 2, wherein 7. A thin plate is formed by a roll forming machine using the surimi of the fish meat according to claim 2 as a main material, and adding soybean or a processed product using soybean, egg white, salt, and a seasoning as auxiliary materials and kneading the mixture. Then, the fish sheet (3) obtained by heating and drying with a warm air drier is tasteless, odorless and edible, and has a protein or protein containing an enzyme or a natural protein. An adhesive containing polysaccharides as a main component is applied to form adhesive layers (2) and (2), and a cheese layer (made of sliced cheese) is formed through the adhesive layers (2) and (2). About 80 such that the adhesive layer (2), (2) is brought into contact with one or both sides of 1) and is heated to a temperature lower than the melting temperature of cheese.
A roaster plate (4) heated to a low temperature of ~ 85 ° C or less,
The cheese layer (1) and the fish meat sheet (3) are adhered by heating and pressing between the heat rolls (10), (10) sandwiched between (4) or heated to the same temperature, and the adhesion is performed. The laminated food material (A) obtained in the step is cooled to maintain the moisture content at about 40 to 44%, and then the food material (A) is cut into a predetermined size, and the cut food material is cut. The (A) is packaged together with an oxygen scavenger in an airtight bag.
The method for producing a multi-layered preference food according to item 1.